Pancakes

Ingredients
250 ml (1 cup) cake flour
5 ml (1 t) Moir's Baking Powder
2,5 ml (½ t) salt
2 eggs
180 ml (¾ cup) milk
± 150 ml water
5 ml (1 t) lemon juice or white vinegar
100 ml sunflower oil
Extra oil for baking
Sprinkling:
Cinnamon

Method

1. Sift the dry ingredients together.

2. Beat the eggs, milk, water and lemon juice or vinegar together.
3. Add the egg mixture to the dry ingredients and mix well.
4. Add the oil and mix. (The mixture must look like smooth cream)
5. Leave to stand for a few minutes.
6. Use a non-stick or slightly greased frying pan. Bake pancakes one at a time and
stack.
7. Sprinkle each pancake with cinnamon and sugar mixture and roll up.

Basic pancakes recipe

A delicious and easy pancake recipe that is fast to get on the table and better
tasting than any convenience pre- packaged mix.
Category:
Basic recipes, Breakfast, Budget, Cakes & Baking,Dessert, Easy recipes, Kids
cooking, Kids food, Lunch box, Pancake recipes, Snacks
Ingredients:

 1 cup self raising flour

 1 tbsp sugar
 1 egg
 3/4 cup milk
 50g butter, melted
Method:
In a bowl mix flour and sugar.

Beat in the egg and then milk at little at a time until batter is smooth and lump-free.

In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each
pancake.

When large bubbles form on the surface, flip over and cook until lightly golden on the other side.

Notes

Traditional pancakes
Nostalgic eating: pancakes filled with cinnamon and sugar

There aren’t many of us who can resist a pancake; the simplicity of a warm, light treat filled with
crunchy treacle sugar and cinnamon or spread with syrup and clotted cream. Not just a dessert
though, pancakes are also delicious served with warming, savoury filling.

Ingredients
1½ cups flour (375ml)
2 eggs
600ml milk
pinch of salt

Method
Mix all the ingredients until bubbles form on the top of the mixture. Then simply pour into a non-stick
pan on medium heat. Flip the pancake once bubbles have formed on the surface

Summer Christmas trifle recipe

Traditional South African trifle recipe to get you into a festive mood
Trifle is a dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and
topped with layers of jam or jelly, custard and whipped cream. In South Africa it is typically enjoyed
over the Christmas season but is also a great anytime treat. We love this delicious recipe.

Summer Christmas trifle

Courtesy Amanda Agulhas

1 large jam Swiss Roll | trifle sponge cake (readily available at your local Pick n Pay)
75ml sweet or medium sherry | rum | brandy | liquor
any type of fruit, peeled and sliced (my personal preference is banana)
home-made custard (lazy people use Ultramel, but it doesn’t taste the same)
chopped nuts
whipped cream
flake | grated chocolate

Make the jelly and allow to set. Make custard and allow to cool. Slice the Swiss Roll or sponge cake
and place at the bottom of a glass bowl (round and deep is normally the best). Moisten with alcohol.
Chop up the jelly and cover cake. Add fruit and then custard. Sprinkle nuts on top. Cover with
whipped cream. Decorate with the flake, nuts or grated chocolate.

Refrigerate and serve cold.

Macaroni Cheese
Never mind death by chocolate – try buttery and cheesy comfort food
Delicious to eat, reasonably priced at R100 for 6 persons and easy to make, home-made Macaroni
Cheese is the most basic of pasta dishes and can be the ‘salticrax’ dish at the end of the month or –
by adding some real interesting ingredients and side-dishes – can be an elaborate main course meal.

Macaroni Cheese
Courtesy Agulhas family recipes

500g macaroni (while macaroni is the best, you can also use screws)
Butter
Flour
Milk
Egg
Cheese
Salt
Black Pepper
Mixed Herbs

Additional:
Mushrooms (fry in garlic butter or normal butter and garlic salt /flakes)
Green/ Red /Yellow Peppers
Sausage (any type of Vienna or German sausage)
Bacon
Tuna

Boil water on the stove and add macaroni. Simmer for approximately 8 minutes and drain. Fry all
your additional ingredients in butter with salt and black pepper to taste. Melt butter in pot and whisk in
the flour. Stir until a thick paste is formed. Slowly whisk in the milk (so as not to make lumps) until
you have a white sauce (If you are going to add cheese to your sauce as well then make sure it is not
too thick). Add salt, black pepper and mixed herbs to taste. Add raw egg just before the sauce is
ready. Place macaroni in a dish (Run hot water in the colander if the macaroni has cooled and stuck
together). Add all your additional ingredients and stir through. Pour sauce over macaroni and stir
through. Grate cheese and cover the macaroni. Grill until cheese is crispy and slightly brown.

Serve hot on its own or with rolls and a salad

Sago Pudding
Courtesy Hope family recipes

1 cup sago
1 litre milk
pinch salt
2 tablespoons sugar
2 eggs
1 teaspoon vanilla essence
butter
cinnamon | nutmeg

Boil sago, milk, salt and sugar. Add eggs, vanilla essence and more milk if necessary. Put into
greased casserole dish, dot with butter, sprinkle cinnamon/nutmeg. Bake at 180 degrees for 20 -25
minutes.
Serve warm with cream, custard or ice-cream

Malva Pudding
Courtesy Hope family recipes

500g butter | margarine

400g sugar
4 large eggs
1kg self raising flour sifted
1 litre milk
500ml white vinegar
15ml bicarbonate soda
5ml salt
130g | 100ml smooth apricot jam
Cream butter and sugar. Add eggs. Beat well. Add flour and milk alternatively. Mix vinegar, bicarb,
salt and jam. Sift into flour. Put into a greased dish 38 x 300 mm, bake at 180 degrees for 60 – 75
minutes.
Serve warm with cream, custard or ice-cream.

hicken a la King (serves 4)

Chicken a la king is made with chicken, butter, mushrooms and a
few other ingredients. This easy recipe will allow you to rustle up
a scrumptious dinner – which can be served with rice and perhaps
a fresh side salad – in no time at all.
Ingredients:

375g left over chicken or 4 cooked chicken joints

1 green pepper – halved, deseeded and shredded
1 cup button mushrooms, trimmed and sliced
1 rounded tbsp of flour (Maizena)
60g butter
150ml milk
1 tsp salt
freshly milled black pepper
150ml cream
250ml chicken stock

Method:
1. Remove any skin and bones and cut the chicken flesh into
chunky pieces.
2. Melt the butter in a frying pan.
3. Add the prepared green pepper and sauté gently for five
minutes to soften.
4. Add the sliced mushrooms and fry for a further few minutes.
5. Draw the pan off the heat and stir in the flour.
6. Gradually stir in chicken stock and then the milk.
7. Replace the pan over the heat and cook until the mixture
thickens and comes to the boil, stirring all the time.
8. Add the cream and stir through.
9. Season with salt and pepper.
10. Add the pieces of chicken and heat through gently.

Malva Pudding (serves 4)

1 cup castor sugar

2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk

Ingredients – The Sauce

250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy

Method:
1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy
consistency
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and
mix well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and
pour over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.